Bagoss di Bagolino
Bagolino Bagòss
Bagolino north of Brescia calls its people Bagossi, and the valley's cheese takes the name from them. It is an uncooked-curd cheese of raw part-skimmed cow's milk, and by long habit the cheesemaker works a little saffron in as the curd is broken. The wheels are far bigger than a mountain toma, usually 16 to 18 kilos and sometimes 20 to 22.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Bagolino comune, Brescia province
How it is made
Aged 24 and even 36 months, the rind rubbed with raw linseed oil, which is what gives it the brown-ochre colour.